Tuesday, March 29, 2011

Meyer Lemon Spiked Salmon Spread and Giveaway Results

It's still Meyer lemon time around here.

Today I decided to use up some leftover cooked salmon and the juice and zest of a Meyer lemon to make a spread for bread or crackers or cucumber slices...I guess you could put it on top of baked potatoes, too, or use it as a filling for baked hand pies...lots of ways to use this one...or just eat it with a spoon! Just remember to be kind to your heart and go easy on the quantity eaten. The goodness of the fish oil can only offset the badness of the cream cheese just so much.

While I'm posting about the spread I'm happy to report that the three copies of Bless Your Heart, the great cookbook with a Southern sensibility, go to....tada...Tanna of My Kitchen in Half Cups the first commenter, Ammy Belle of The Crooked Bookshelf the fourth commenter, and Claire of Cooking is Medicine the fifth commenter. The were chosen in a random drawing and need to get me their e-mail addresses, if I don't already have them (Ammy Belle was smart and included hers with the comment) so that I can get their mailing address for the kind folks at Thomas Nelson Publishers so that they can mail out the books. My e-mail to use is elle(dot)lachman(at)gmail(dot)com.

Again, a huge thank you to Thomas Nelson Publishers for making these free copies available with no strings attached.

In the bowl of an electric stand mixer or in a food processor bowl, place the cream cheese, yogurt , lemon juice and zest, cayenne pepper, and black pepper. Beat to blend and to soften the mixture. Fold in the salmon flakes and parsley with a spatula and taste for seasoning. I like my spread to be pretty loose and creamy.

If you like a thick spread, try using half the yogurt and add additional a little at a time until it is the consistency you like before folding in the salmon and parsley.

Let the spread sit in the 'fridge for at least 1/2 hour to allow the flavors to blend. Taste again for seasoning. You may want to add more lemon juice or more cayenne pepper or even more parsley. Serve with thin slices of baguette or cucumber or with crackers or breadsticks.

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